This Matcha Granola has clusters of oats, coconut flakes, almonds, and pepitas tossed with earthy matcha powder. Whether you enjoy it over yogurt or by the handful, this gluten free and vegan granola probably won’t last long.
With my earbuds in, music blasting, and no chance for distraction via Facebook or Instagram or a phone call from one of my parents, I can focus and get more work done in the hours while I’m hurtling through the air at unnatural speeds than I can in the same amount of time sitting at home, at my desk.
Thankfully, the girl next to me is happily passed out with not a care in the world about what I’m doing, or editing, or writing (and damn, that would’ve been awkward to write if she had been reading it, huh?). On that note, let’s talk about matcha! If you haven’t ever had or heard of matcha, it’s a kind of green tea.
Matcha tea leaves are ground into a powder, which is traditionally than combined with water using a special whisk to make the power tea. I discovered the joys of matcha after I decided to ween myself off coffee last year, and switched my Starbucks order to a green tea latte. I quickly became obsessed with the creamy, earthy drink and started making them at home too, but it took a while for my matcha powder to make it’s way into something other than a drink.
The granola recipe is straightforward and comes together super quickly, like all my granola recipes. You could have it in the oven in 5 minutes, easy. The base of the granola is rolled oats and flaked coconut – the flaked coconut is so good here and tastes perfect with the matcha powder! I also added a combo of sliced almonds and pepitas, but you can use your favorite nuts or seeds – I love the extra splash of green color the pepitas add though!
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Remember to #bakerita if you try the recipe!
Matcha Granola (Gluten Free + Vegan)- 1½ cups rolled oats (GF, if necessary)
- 1½ cups unsweetened flaked coconut
- ½ cup pepitas (pumpkin seeds)
- ½ cup sliced almonds
- 3 tablespoons coconut oil, melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoons matcha powder
- Preheat oven to 300º F.
- In a large bowl, combine the rolled oats, flaked coconut, pepitas, and sliced almonds.
- In a separate bowl or liquid measuring cup, combine the coconut oil, maple syrup, vanilla extract, and salt. Pour over oat mixture and toss to coat completely. Spread mixture out onto a large baking sheet and bake for 1 hour, stirring once halfway through to ensure even cooking.
- Remove from oven and let cool on the baking sheet for about 15 minutes. Transfer the granola to a large bowl, sprinkle matcha over top and toss to combine.
- Store in an airtight container for up to several weeks.
There's more where that came from!
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